Best Keto Bread

Great recipe . Used unflavored gelatin instead of Xanthan gum and the consistency was great !

I made this bread mostly as is, but didn’t have almond flour…I had that Birchbenders brand of keto pancake mix which is primarily almond flour (It does have some coconut flour in it). The attached pic shows bread pan used and toothpick for size reference. Visually, it looks great as the recipe pic shows.Fresh out of oven it was ok, very cornbread-like and dense. I tried with and without butter… I guess for keto it’s ok. My hubby had some and said it had a hint of coconut oil)… I didn’t taste that. This morning I tried making cinnamon toast using butter, Splenda, and cinnamon… nope didn’t work for me (Hubby ate it). As someone else suggested, I may try this as a French toast. Otherwise, not sure how to make this better as a bread.

It was ok, very buttery taste. Almost overpowering. Can't believe they're spreading more butter on it in the video to eat. I think I'll 1/2 the butter and try it again. Also could use some seasoning in the bread - onion powder, garlic powder, rosemary, or something. Plain bread is pretty boring - if you're baking might as well get out the seasonings.

This recipe was everything I was looking for - easy, delicious, and keto! The loaf turned out beautifully, rose wonderfully, and it even sliced like a dream. This was much less labor-intensive than other keto bread recipes I've tried. There was no separating of the eggs & whipping the whites & then folding them back into the batter. It tasted like a slightly nutty pound cake, although not quite as dense and I didn't find it overly eggy. I can't wait to try it with add-ins next time such as nuts, cinnamon, etc. I want to try using this as French toast soon as I believe it will absorb the egg well & won't fall apart. I also want to try making a double batch of this & putting it in my 1.5x longer loaf pan so that the loaf will be higher and more of a traditional bread size. Thank you for sharing this recipe - it's a keeper!

I bake these as sandwich squares in a 9x9 pan, and it's a staple in my low carb diet. I use 5 eggs instead of 7, 1 tbsp olive oil instead of 2, and add 2 tbsp of flaxseed (all recommendations from other reviewers). I use it as cornbread with chili, as bread in sandwiches, and with Rx chocolate butter spread for a naughty snack. My non-low-carb son loved them (until he burned out on them, lol - he ate a lot of them!). In the 9x9 pan, the dough rises more. In the loaf pan it comes out more dense - almost like a pound cake. The loaf pan version is tasty too, but is harder to cut and use for sandwiches.

I bake these as sandwich squares in a 9x9 pan, and it's a staple in my low carb diet. I use 5 eggs instead of 7, 1 tbsp olive oil instead of 2, and add 2 tbsp of flaxseed (all recommendations from other reviewers). I use it as cornbread with chili, as bread in sandwiches, and with Rx chocolate butter spread for a naughty snack. My non-low-carb son loved them (until he burned out on them, lol - he ate a lot of them!). In the 9x9 pan, the dough rises more. In the loaf pan it comes out more dense - almost like a pound cake. The loaf pan version is tasty too, but is harder to cut and use for sandwiches.

Easy and delicious! I replaced olive oil with more butter and beat the eggs longer. The bread came out nice and spongy! Thanks for the recipe!